Broccoli Salad with Avocado

This is such a simple supper that I have made it twice in two weeks. With the weather getting warmer, it keeps the kitchen cool and gets some raw goodness into our bodies. It's also the perfect combination of crunchy and smooth.

Ingredients
1 Tablespoon whole grain mustard
juice of 1 lemon
4-5 Tablespoons extra virgin olive oil
1-2 teaspoons honey
1-2 bunches broccoli crowns, chopped
1-2 carrots, chopped
1-2 celery stalks, chopped
red onion to taste, chopped
1 can tuna, drained
1/4 cup raw almonds, dry roasted in skillet
1-2 avocado, sliced

Directions

1. Combine first 4 ingredients in a jar with tight fitting lid, shake mightily, and set aside to let the flavors infuse.
2. Place next 5 ingredients in a medium bowl and toss.
3. Taste dressing and adjust.
4. Pour appropriate amount over salad. Toss to coat.
5. Top with almonds and avocado slices.
6. Enjoy!

Simple Supper with Staples

I don't know what we've been eating at our house, because I feel like I haven't been doing a whole lot of cooking.

But last night I was determined to create something that tasted yummy, could be made with what we had on hand, and was easy to get on the table quickly.

I believe I succeeded.

Check out what's in your pantry/fridge and have confidence you can create a healthy meal in a flash!

Ingredients
Garlic Grapeseed Oil (or other high heat oil or email here to order)
1 red onion, chopped
3-4 carrots, washed and chopped
1 15 oz can Red Kidney Beans, drained and rinsed
1 bunch of collards, washed and chopped
salsa to taste
cooked quinoa (or other whole grain)
guacamole (optional)

Instructions
Put grain on to cook, if needed.
Put oil in skillet and warm over medium heat.
Add onions, stir, and reduce heat to medium low.
While onions cook, prepare greens (check here for help) and chop carrots. Don't let the onion burn--stir occasionally.
Add carrots while greens soak. Stir.
Let onions and carrots cook a few minutes.
Add kidney beans. Warm through.
Add greens and stir to coat. Reduce heat to simmer.
Add salsa. Stir.
Serve over grain of choice (I chose quinoa, because it cooks quickly and was done about the same time everything else was.). Top with homemade guacamole (optional).
Enjoy a simple supper with stuff from your stock!

Companions Quinoa Salad

There is a group of women ("Companions") for whom I am so grateful, I am dedicating this recipe to them. We gather twice a year for brunch to celebrate the conclusion of a study, and I took this as my contribution today. Our group is sort of like this salad--simple, yet complex and oh-so-rich and yummy.

Ingredients
1 cup uncooked quinoa, washed in a fine mesh strainer
just under 2 cups water
3 T fresh lemon juice (about 2 lemons)
3 T extra virgin olive oil
sea salt to taste
1/2 red onion, finely chopped
leaves of your favorite green (I used rainbow chard and included the stems), finely chopped
feta cheese to taste (not much--maybe 1/8 cup to start?)
1-2 avocado, chunked
about 1/4 cup sliced almonds, toasted in a dry skillet
Additional greens (for eating and/or garnish)

Directions

1. Placed well washed quinoa and water in saucepan with tight fitting lid. Bring to a boil, reduce to simmer, and set a timer for 15 minutes. Check at 15 minutes to be sure most of the water has been absorbed. Let cool. I like to make this the day before I plan to use it, so it's cool when I add remaining ingredients.
2. Mix lemon juice, olive oil, and sea salt in a jar with tight fitting lid and shake to mix. Set aside.
3. Add onion, greens, and cheese to quinoa. Mix. Shake lemon juice and oil once more and add to quinoa mixture. Toss to coat well.
4. Before serving, add avocado chunks and almonds.
5. Serve over greens.
6. Enjoy!
   

Chick Pea Spring Salad

Let me start by saying I have already made this recipe twice--in one week. I foresee this one becoming a regular in our spring and summer rotation. I'm not sure whether it's the avocado (healthy, yummy fat) or the Roasted Garlic Grapeseed Oil (another great fat source) or the fresh cilantro and salad greens (I love our Farmer's Market!), but whatever it is, it's a total party in my mouth. And with spring in full swing, I'm ready for a party to celebrate the change in seasons!

Ingredients
1/4 cup Wildtree Roasted Garlic Grapeseed Oil (email here to order)
2 T rice vinegar
1-2 t honey
1/2 t sea salt
1/4 generous t coriander
1/4 generous t cumin
1/8 t crushed red pepper flakes (optional or to taste--be careful, a little goes a long way!)
2 (15 oz) cans garbanzo beans, drained and rinsed
1/4 medium onion, finely chopped
1 carrot, shredded or chopped
1 ripe avocado, cut into chunks
juice of 1 lime
handful of fresh cilantro leaves, finely chopped
salad greens, handful chopped and additional for serving

Directions

1. Make dressing by combining first 7 ingredients (through red pepper) in a jar with tight fitting lid and shake it up baby! Set aside.
2. Combine beans, onion, carrot, avocado, lime, cilantro, and chopped salad greens (I like to add some greens to the actual salad, because my son doesn't "like" lettuce--although he's eaten it straight from the fields and said, "Yum!") in a large bowl.
3. Give the dressing one last shake (it's ok if it separates) and pour over bean salad. Toss to coat.
4. Serve over salad greens and enjoy the taste of spring!

Mango in March?

Yes, this blog is generally designed to deal with food that is in season right now, but I have found a plethora of mangoes in my kitchen this week (at no cost to me) and really consider that to be "in season," especially since they were a gift. And we don't waste food at our house.

So, I cut up 2 of these lovely Indian fruits and mixed them with a single avocado (again--"in season" at our house, since it was given to me) and a little sea salt for a delicious, sweet treat.

I found this great video of a father teaching how to cut a mango that's fun and informative:

Salmon Croquettes with Avocado Yogurt Dip

I had to post this recipe, because I've tried croquettes in the past without much luck keeping them together. I don't know what sort of magic was swirling in my kitchen, but this time around they stuck together beautifully. Boy am I grateful!

Now I can't decide which of these two I like better--they are both off the charts outstanding. I had a leftover croquette over salad greens with the remaining dip, and I think it may have been even better the second day.

The carrots don't cook down very much, which leaves a nice crunch in every bite. I would have thrown in greens, too, but only had salad on hand. Next time, I'll add some kale or collards. That's another great thing about the croquettes--I can "hide" all kinds of veggies in them. Not to mention it's main ingredient--wild, Alaskan salmon--the heart healthy stuff. Since "heart month" is upon us, it seems only natural to cook these up. So love on your heart with these yummy croquettes.

Ingredients
15 oz can wild, Alaskan salmon (bones included & packed in water is best), drained or 1-2 cups leftover salmon fillets
1/2-1 cup leftover cooked brown rice
2-3 carrots, grated or chopped finely
1 small red onion (or green onions or sweet onion)
2-3 cloves garlic, chopped
1 egg
1 t Dijon mustard
as much fresh or dried parsley as you can stand (start with a Tablespoon)
sea salt and freshly ground black pepper to taste
some bread crumbs (maybe 1/4-1/2 cup)
1/4-1/2 cup high heat cooking oil (I used Grapeseed oil, but Coconut oil or butter would be good, too)

Directions

1. Combine everything through salt and pepper in a bowl and mix well.
2. Add enough bread crumbs to help hold things together, but too many, which will dry the mixture out.
3. Pour bread crumbs onto work surface or plate.
4. Form mixture into patties (you decide what size you'd like--I got 7 largish patties out of this recipe) and coat well with bread crumbs.
5. Place on wire rack (best option) or plate and put in refrigerator for 15-30 minutes (or more--I made these ahead of time, picked up at school, ran a couple of errands, then came home to cook them).
6. Heat a skillet on medium high heat for 2-3 minutes.
7. Add oil enough to generously cover bottom of skillet and reduce heat to medium.
8. Cook croquettes until brown on both sides--about 3-5 minutes per side--I actually set a timer and prepared the avocado yogurt dip while the croquettes cooked.
9. Remove from heat and drain on paper towels.
10. Serve with Avocado Yogurt Dip or lemon wedges and get ready for a delightful taste explosion in your mouth!

 Avocado Yogurt Dip
This is so tasty on top of the croquettes, but is good with chips or cut up fresh veggies, too. It doesn't keep extremely well, so try to consume it within 24 hours.

Ingredients
1 avocado
juice of 1 orange
juice of 1-2 lemons (to your particular taste)
1/2 cup Greek style yogurt
some minced up red onion (maybe a heaping Tablespoon?--again to taste)
sea salt and freshly ground black pepper to taste

Directions

1. Place flesh of avocado and juices in bowl of a food processor or blender and process/blend until liquid.
2. In a bowl, mix with yogurt, onion, and salt and pepper.
3. Adjust seasoning to taste and enjoy!

Guac that rocks

I find it interesting that since I've moved to Tennessee the best peaches I've had come from South Carolina. Now, I grew up in Alabama on Chilton County Peaches and have ancestral roots in Georgia so there was a fair share of Peach State peaches around each summer, but I can't get any from either state that are any good here in Tennessee. What's up with that? We only live 15-20 minutes from both AL and GA.

Regardless, I have some succulent South Carolina peaches in my house right now. I'm not kidding--these babies are juicy and over the top sweet. I plan to make a crisp for the holiday weekend, but tonight, I treated myself (literally just me--shared with no one else) to a bowl of divine guacamole. Here's how it breaks down:


Ingredients
1 slightly ripe avocado, sliced open, seed removed
1 ripe South Carolina peach
a little red onion, finely chopped
a little cilantro, finely chopped
sea salt and black pepper to taste

Directions
Scoop out the avocado flesh with a spoon. Mash with a fork.
Add remaining ingredients and blend well.

I ate the whole bowl. No guilt on my part, though, because peaches are a good source of fiber and vitamins A & C and avocados have really healthy fat. Oh, and I put a spoonful or two on some romaine lettuce leaves, just to get my greens in!

Leftover Surprise

About once a month...or so....I open the refrigerator with a mission....to create a meal from what's in there.... only. Doesn't it seem like things just accumulate? Remnants of the last recipe you cooked, partial meals, fruits, veggies & herbs that appear to need using within the next 15 minutes or it's over. Today was that day for me.

The mission: Use the food in my fridge & pantry and create a delicious, healthy & interesting meal

The contents: Uncooked sweet potatos, oranges, about 1/3 of a rotisserie chicken, 3/ 4 of a purple onion, 4 small heads of wilted Napa Cabbage, 1 wilted bunch of Red Russian Kale, some shallots, 6 strawberries (I mentioned before those fruits that need using within the next 15 minutes- these would qualify), some random sprigs of parsley, basil & mint, avocado, plain yogurt, flour tortillas, a box of spinach that expires tomorrow, small wedge of Manchego cheese, 2 sort of shriveled up cloves of garlic

The results: A colorful and creative array of summer flavors (except for the oranges) and tasty combinations

The recipes:

Sweet Potato Salad

4 sweet potatos- peeled and roasted
3 oranges- peeled and cut into bite size pieces
3 T diced red onion
1/2 cup minced basil
2- 3 cups fresh spinach
Salt & Pepper to taste

Apple Cider Vinaigrette

1/2 cup canola oil (or other neutral oil)
1/4 cup apple cider vinegar (I use Bragg's Raw Unfiltered)
1 shallot- minced
1 heaping teaspon dijon mustard
1-2 teaspoons honey
salt & pepper to taste

I put all the ingredients together in a bowl while the sweet potatoes were still warm which wilted the spinach a bit. Tossed with the dressing and let it sit a couple of hours before serving. This would also make a really nice warm holiday side dish- use a more savory herb like thyme for a different flavor.


Funky Chicken Quesadillas with Green Yogurt Dipping Sauce

I caramelized the rest of the purple onion (aka: sliced it in strips and cooked it in a little olive oil until caramel colored and very sweet- probably 30 minutes or more)- I threw the garlic in there too just for kicks

While the onions were cooking I sliced the strawberries and finely minced some parsley and mint (probably about 1/4/ cup of each. I picked the rest of the chicken meat off the bone and diced it. When the onions were cooked, I turned the heat off and added the strawberries, herbs and chicken. Stirred it around a couple of times. Added a bit of salt & pepper and a splash of balsamic vinaigrette. I let that mixture sit until time to cook the quesadillas.

I added the mixture plus some of the Manchego cheese to the flour tortillas and browned in the skillet until the cheese was melty and the tortilla was slightly browned.

Green Yogurt Dipping Sauce

1 avocado- mashed
salt & pepper to taste
1/4 cup yogurt
1 T mayo
generous squirt of Rooster sauce (or tabasco)

Mix them all together- let sit for about 20 minutes before serving


How to bring wilted  greens back to life

I had a bunch of napa cabbage and kale which, frankly, looked like it needed to be thrown out. Out of reverence to the farmer's hard work in growing those greens I was determined to make it work!

I chopped everything and put in a bowl, covered with cool water....in about 30 minutes the greens were back to life- plump and ready to cook. I drained the water, threw them in a large skillet, put a top on it and steamed for about 8 minutes.....drizzled with a small amount of maple syrup (the real stuff), a splash of balsamic vinegar and some sea salt & pepper. Even my boyfriend who doesn't like greens said they tasted sweet & good.

Greens and Red Cabbage Wrap

Today for lunch I had a wonderful meal inspired by my friend Elizabeth Yates.Total party in my mouth!

1 Tablespoon (or so) olive oil
1 small onion, sliced
a bunch of garlic cloves (I lost count) minced
1 bunch greens (collards for me today), washed and cut into bite size pieces
1/2 red cabbage cut into bite size pieces
shredded cheese to taste*
2-3 slices of fresh avocado
salt and pepper to taste
whole wheat tortilla

I put the olive oil in a cold skillet, turned on the heat to medium-low, added the onion, coated it with the oil and let it sit a while (so I could unload the dishwasher). After the onion began to look clear, I added the garlic and mixed it with the onion. Then I threw in the greens and cabbage and tossed it all around a little, then let it sit with a lid for a few minutes until the greens were tender, but still crisp and green.
I put the mixture in the tortilla, sprinkled sea salt and freshly ground pepper, shredded some cheese, and topped it all off with several slices of avocado. Yummy in my tummy!

*Earth Fare was giving away Irish cheese this week, which kicked up this dish several notches.Check out their web-site here to find a store near you and sign up for the weekly coupon. A couple of weeks ago the coupon was a free pound of fair trade coffee and a box of granola. They don't play with their giveaways!